Description
Taco Stuffed Shells are the ultimate comfort food fusion, combining the bold flavors of Mexican tacos with the creamy goodness of Italian pasta. Jumbo shells are filled with seasoned ground beef, melted cheese, and zesty salsa, then baked until bubbly and golden. This hearty dish is perfect for family dinners, potlucks, or when you want to switch up taco night with something new and exciting.
Who Is This Recipe For?
This recipe is perfect for:
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Busy families who need a filling dinner everyone will love.
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Taco lovers who want a creative twist on their favorite dish.
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Meal-preppers looking for a make-ahead option that reheats beautifully.
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Home cooks wanting a crowd-pleasing recipe for parties or gatherings.
Why It’s Great
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Family-friendly: Kids and adults alike will enjoy the cheesy, taco-inspired flavors.
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Customizable: Adjust spice levels with mild or hot peppers, and add toppings like sour cream, guacamole, or cilantro.
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Meal-prep friendly: Stores well in the fridge or freezer, making it ideal for leftovers.
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Comfort food with a twist: A fun blend of pasta and tacos that brings the best of both worlds.
Ingredients
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20–24 jumbo pasta shells
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1 lb ground beef
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1 medium onion, diced
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3 tbsp taco seasoning
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¾ cup water
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1 cup salsa (or salsa-style tomatoes)
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1 cup shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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1 (10 oz) can Rotel tomatoes, drained (or diced tomatoes)
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1 jalapeño or serrano pepper, finely minced
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Green onion (optional garnish)
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Step 2: Cook the Pasta Shells
Boil jumbo shells according to package instructions. Drain and set aside to cool.
Step 3: Prepare the Filling
In a skillet, brown the ground beef over medium-high heat. Add diced onion halfway through and cook until beef is browned and onions are soft. Drain excess grease.
Step 4: Season the Meat
Stir in taco seasoning and water. Simmer for 10 minutes until the mixture thickens. Add salsa, stir, and remove from heat to cool slightly.
Step 5: Add the Cheese
Mix half the cheddar and Monterey Jack cheese into the beef mixture for a creamy filling.
Step 6: Stuff the Shells
Fill each shell with the beef mixture and place them in the baking dish. Top with remaining cheese, Rotel tomatoes, and minced jalapeño or serrano.
Step 7: Bake
Cover with foil and bake for 20 minutes. Remove foil and bake for another 5 minutes until cheese is melted and golden.
Step 8: Garnish & Serve
Sprinkle with chopped green onions before serving. Enjoy immediately!
Kitchen Equipment Needed
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Large pot (for cooking pasta)
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Large skillet (for browning beef)
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Mixing spoon or spatula
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9×13-inch baking dish
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Aluminum foil
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Measuring cups and spoons
Storage
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Assemble the stuffed shells (without baking), cover tightly, and freeze for up to 3 months. Bake from frozen by adding 15–20 extra minutes of cook time.
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Reheat: Warm individual portions in the microwave or bake covered at 350°F until heated through.
FAQ
1. Can I use ground turkey or chicken instead of beef?
Yes! Substitute with ground turkey or chicken for a lighter version.
2. What other cheeses work well?
Mexican blend, pepper jack, or mozzarella all melt beautifully in this recipe.
3. Can I make this ahead of time?
Absolutely. Assemble the stuffed shells, cover, and refrigerate for up to 24 hours before baking.
4. How can I make it spicier?
Use extra jalapeños, hot salsa, or add chili flakes for more heat.
Conclusion
Taco Stuffed Shells are a fun, flavorful, and filling dinner that brings a creative spin to taco night. With gooey cheese, zesty taco seasoning, and tender pasta shells, this recipe is sure to become a family favorite. Whether you’re making it for a weeknight dinner, meal prep, or a party dish, it’s guaranteed to impress. Give it a try tonight and enjoy the perfect blend of comfort food and bold taco flavors!
